Kwoklyn Wan served up a tasty vegetable chow mein with a mushroom stir-fry sauce to celebrate the Chinese New Year on This Morning.

The ingredients are: 2 nests of dried egg noodles (vegan alternative: use udon noodles), 1½ tbsp oil (vegetable, groundnut or coconut), 1 small white onion, thinly sliced, ½ red pepper, thinly sliced, 3 baby corn cobs, halved lengthways, 1 carrot, cut into strips, handful of beansprouts, 30g (¼ cup) canned bamboo shoots, drained and sliced, ½ tsp white pepper, ½ tsp salt, ½ tsp sugar, 2 spring onions, halved and sliced lengthways, 1 tbsp Mushroom Stir-Fry Sauce (see my recipe below or use shop-bought), 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tsp sesame oil.

See Kwoklyn’s recipes in his book titled: The Veggie Chinese Takeaway Cookbook: Wok, No Meat? Over 70 vegan and vegetarian takeaway classics available from Amazon now.